Yangzhou Fried Rice

Chinese · 22 min · Shrimp · pescatarian, dairy-free

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Ingredients

• 4 cups day-old cooked rice
• 150 g peeled shrimp
• 100 g char siu or diced ham
• 3 eggs
• 1 cup frozen peas and carrots
• 3, sliced scallions
• 2 tbsp light soy sauce
• 3 tbsp neutral oil
• 1/2 tsp white pepper

Method

1. Break up the cold rice with your hands so no clumps remain.
2. Heat 1 tbsp oil in a wok over high heat and scramble the beaten eggs until just set, then remove.
3. Add remaining oil and stir-fry the shrimp 1 minute, then add char siu and peas and carrots for 1 minute.
4. Add the rice and toss vigorously over high heat for 3 minutes until each grain is separate and hot.
5. Return the eggs, drizzle in soy sauce along the wok edge, and season with white pepper.
6. Toss in scallions and stir-fry 30 seconds more before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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